How much you need to cook manta. How much cook mantle in a saucepan

08.03.2020

How to cook manta

Mantans are boiled using a nanitovarka (Cascade) - this is a pan designed for cooking for a couple. Thus, cook for 30 minutes. If you do not have such a saucepan at home, then you can cook manta in a steamer. The duration of cooking will be 40 minutes. In addition, Varka mantle is allowed in a saucepan, for this pour it into it cold water, Put on the fire. When the water boils, add salt and lay out the cooked manta prepared. Some mistresses find a way cook manta With a saucepan with a colander. To do this, you need to dial water from under the tap, put on fire. Colander lubricate butter, lay out manta on it and put on a saucepan. When the water boils, under the influence of the pair, the heat treatment of mantle will occur. Cook for 35 minutes. But it is not all. Manta in a frying pan - another way fast cooking. Pour water in the pan, about 1 centimeter, and oil. We put on fire and lay out manta.

The next Multividual owners will suit the following recipe "Mantas in a slow cooker". We are preparing this: we take the bowl for a slow cooker, we pour water into it. We set the basket for cooking to a pair into a slow cooker, lubricate it with cream or vegetable oil and lay the Manta prepared earlier so that they are away from each other. It is necessary so that they do not stick together in the cooking process. In the Gadget menu, select "Cooking for a pair" and cook in time - 50 minutes. Finished manta lay out on a plate, apply to the table with sour cream or butter.

Dough on mantle recipe

In the process of cooking, if the dough is not at all necessary consistency, you can pour a little to the flour or pour in a little bit. To prepare the dough for mantle, we need the following ingredients:

1. Flour - 500 grams

2. Water - 200 ml

3. Salt - pinch

Recipe test for mantle

Through the sieve sifting the flour into the bowl to avoid hitting various unnecessary lumps, add water, then salt. We knead the dough with your hands to obtain the desired elasticity, and intervene in a spherical shape. Ready dough It is necessary to remove into the room with room temperature for 1-1.5 hours, covering the towel.

Filling for mantle

So, after the dough made, you can start cooking the filling. Farsh will make from the following ingredients:

1. Beef - 250 grams

2. Pork - 500 grams

3. Onions - 3-4 bulbs

4. Black pepper - to taste

5. Salt - add to taste

We rinse under cold water meat and shift on a cutting person. Onions clean and finely shinku. Pork and beef can also be finely cut, or do something differently. We install a meat grinder on the table, meat cut into pieces of such a size so that you can be comfortably inserted into the meat grinder. We skip meat together with the bow, the resulting minced solum and pepper. All thoroughly mix.

Roll over the pasta prepared earlier in a small harness and divide it into several pieces. The resulting pieces roll back into the harnesses and already cut into parts, which then will need to roll in pancakes. The thickness of such a pancake should be no more than 3 centimeters. Now, you can scoop the stuffing with a tablespoon and lay out on every loophole. We raise the left and right edge of the top cakes and swing fingers. Open edges also pull up to the seam and screamed along these seams so that the filling disappears behind the test. There should be a form of an envelope. We do such an operation with others.

How to cook manta

Cooking earlier mantle can be in a native, multicooker, steamer, saucepan or in a frying pan. To prepare manta in a naked ward, you need to smear with creamy or vegetable oil Cascane, lay out manta on it, it is desirable that they are located away from each other, otherwise they will stick around. Casca should be seen through which steam will be held. Sprinkle with water and close the lid. Cook for 35-40 minutes. Finished manta lay out on the dish and serve on the table with sour cream. Such a dish is perfect, if you need something to treat guests. I hope that this article helped you in resolving the issue, how to cook manta. Bon Appetit!

For the preparation of a famous Asian dishes of mantans created special adaptation - Mantovarka. It is a saucepan with several tiers. In the upper sections there are mantle or other products. Down this design is poured water. Then it is heated to a boil, thereby starting to go. So it is required for thermal processing of products. Couple falls in all sections due to the fact that there are holes in their bottoms.

Today, let's discuss different moments associated with cooking mantle in the traditional adaptation for them.

How to brew mantle in a manantovarka?

Ingredients:

mutton pulp - 480-500 g;
flour - 1.5 glasses;
cold water - 100 g;
egg - 1 pc.;
bow - 430-450 g;
oil - 35-50 g;
pepper white;
salo - 80-100 g;
salt.

Cooking

Water mix with egg and salt. Suck the flour in stages and make the dough. For getting elastic dough (And here it is necessary for this), we take it as long as possible.

Rubym flesh, onions and lard to small cubes. We connect them with white pepper and salt - mince is ready.

Dough roll thin. Cut it into squares. We put the squares in the middle of the squares, connect the opposite ends. The obtained two ends also connect.

We put the products on the grille of the nanchovarka, pre-lubricate them with oil with oil, closed and leave for 40 minutes.

How to cook Uzbek manta from pumpkin?

Ingredients:

water - 1.5 glasses;
flour - 3-3.5 glasses;
eggs - 1 pc.;
salt;
beef - 320-340 g;
fat - 80-100 g;
onions - 320-330 g;
pumpkin - 400 g.

Cooking

From water, eggs, salts and flour make the dough - it should be elastic. Put it on the side and take for filling.

Beef, pumpkin, onions finely ruby. We connect them together with salt, zila and prevent manually.

Dough rolling until it becomes thin. Cut it into squares. Each square start the pumpkin-beef stuffing and a piece of fat ,. Lubricate their bottoms with fat and send them to the grille. Turn on a nanovarka for 40 minutes.

How to cook frozen mantle in a manantovark?

Frozen manta can be both purchased and homemade cooking. Before thermal processing, they do not need to keep room temperature. Just plunge their bottoms to the oil and distribute nanovarka to the tiers where the water is already boiling. Cook 50 minutes.

How long boil manta?

The duration of cooking depends on the filling. For these products with vegetables, it will be enough 30-35 minutes, with meat - 40-45 minutes. Frozen mantans need to be boil at least 50 minutes.

Contrary to popular belief, how to cook manta, does not depend on the type of filling and the principle of pre-processing of products. Frozen and fresh elements filled with chopped or rugged meat, fish and even vegetables, boiled the same. You only need to choose the optimal option to make them preparation.

At home, this can be done not only with the help of naked, multicookers or double boards. As a last resort, the use of pan, flutter and even frying pan is allowed. If you want to get a really tasty dish, then it is better to do everything in my own independently, because the store semi-finished product will never be compared with the self-made product.

Classic cooking and decaying dishes

To cook manta, they need to buy or cook them. If preference is given to the second variant of the development of events, then you need to do the following:

Per 1 kg homemade minced meat (or chopped lamb) take two bulbs, 2 cups of flour, 1 egg, half a glass of boiled water, half a teaspoon salt and pepper.
Of the flour, eggs, water and salt are preparing the dough that should not stick to the hands. Roll it into the ball, wrap in the food film and keep 30 minutes at room temperature.
Then we roll off the workpiece so that the layer thickness does not exceed 2 mm. Plast Cut the squares 10 * 10 cm. We collect residues, roll back and cut down.
From a finely naked bow, mince, pepper and a small amount of salt, we prepare the filling. We lay out on the tablespoon of the product for each square of the dough and sculpt the manta, twisting the edges.

Tip: If a hard or very dense product is used to prepare a manta filling, then it needs to add some water (about a quarter of a glass per 1 kg of composition). In this case, the meat will be softer and juicy.

A finished product can be either sent to the freezer for storage or immediately prepare. It is best for the boiling of semi-finished products to use precisely manovarks, because In them, the finished dish is obtained the most juicy and fragrant. The manipulation itself is very simple and looks like this:

Surfaces for cooking lubricate with butter, only after that lay out products. The lower tier of the nanovarka fill in water (usually 1 l liquid is enough).
Boil the product for half an hour closed lid. Apply immediately with sour cream and crushed greenery.
When it is not possible to immediately use all the thermally processed products, place them in a closed container and put in the refrigerator. There they can go to 2 days.

It is necessary to take into account that, depending on how much cooking mantle in boiling water, steamer, a multicooker, a native or other similar to the device, you can adjust the taste of the final product. When adding to the recommended time, a few minutes will be able to try not so juicy, but in its own way an interesting dish.

How to cook manta in a slow cooker and a double boiler?

If manta has to be prepared not often, and there is no desire for the sake of this to learn to all the wisdom of the work of the Mantovarka, at home, you can use more versatile devices.

Multicooker. Before cooking mantle in a slow cooker, you need to make sure it is equipped with a special cooking stand for a couple. It is lubricated with creamy oil, lay out semi-finished products on the surface. In the required compartment pour water, placing a stand with marts. Select mode " A pair "and set the timer for 50 minutes. If it turns out that this time was not enough, we once again launch processing, rearring the timer.

Double boiler. Working surfaces in the double boiler again it is recommended to lubricate with creamy oil. After that, lay out semi-finished products in close proximity to each other, and the bottom bowl of the device is filled with water. In the steamer, the processing of mantans takes from 40 to 45 minutes. Here you have to navigate the thickness of the dough and the volume of the filling.

It is worth considering that when processing mantle in a double boiler or multicooker, the end result is slightly fresh. To avoid this, the blanks can be slightly sprinkled with salt.

How else can you dawn on manta?

When there is no access to the given household appliances, you have to use sweater. To do everything correctly, you need to follow such recommendations:

In a saucepan. In this case, manta is extremely not recommended to boil like dumplings, in boiling water. It is worth considering that fluids should not be much, otherwise thin dough It just will not stand and burst. Water is brought to a boil, remove from the fire, spread to the bottom of the capacitance of manta, holding them on weight in boiling water for a few seconds so that they do not stick. Ideally, liquid in the saucepan must hide only two thirds of the products. We reduce the fire to a minimum, put the container on it, cover it with a lid and keep 25-30 minutes. The result is approximately such as from steam processing.

In a skillet. Not the most economical in time and a rather risky way. But, if you do everything right, the dish will succeed very tasty. At the bottom of the high frying pan pour water for 1 cm, add a tablespoon of vegetable oil to it, bring to a boil and lay out manta. Cook on a very weak heat about 40 minutes, if necessary, pouring a hot liquid. Occasionally, we raise the products with a wooden spatula so that they do not stick.

There is another option for cooking semi-finished products almost like in a double boiler. In the pan we pour water, put it on fire and bring fluid to a boil. A colander lubricate the creamy oil, lay out manta and placing on a saucepan. Cook the product is at least half an hour. By the way, in this way you can cook juicy dumplings, Hinky and even dumplings.

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What is this dish?

Once, having tried a pair of a pair of product from the finest dough, cozy, but tightly holding a gentle filling in fragrant juice, arched by a crispy loaf, you can no longer confuse him with any other externally treat.

At the meticulous mistress, the question arises - Manti whose dish?

Culinaryists of many countries of Central and Southeast Asia will never argue on this topic - just prepare manta little in different ways, believing that they are national recipe - The most delicious.

The Chinese are mainly Stopped Manta pork meatMongols prefer goat meat, camel, beef and horseback.

In the regions of China and Korea, located by the sea, shrimps, crab meat, squid are often added to the mince.

Manta: how to cook

Prepare dish S. a variety of fillings, including post, so manta calorie can have the most different. The most satisfied - mantle of pork and lamb, the least calorie filling - mushroom and vegetable.

The distinctive feature of this dish is that to create minced meat, do not use meat grinder and blender.

Meat and fat should be chopped with knife cubes (0.5 cm).

The same rule - for other ingredients, if you cook multicomponent mince (meat with vegetables) or lean manta (with vegetables, cottage cheese, cheese, fruit - apples, quince, grape berries).

Before wrapping manta, mince cool.

Masterfully cooked dish can be assessed by the thickness of the test. Perfect dough for mantans should be the finest - so that the filling is shifted.

If we talk about the methods of modeling, then the mantans in this plan can be the most different: the dough is rolled on the squares, balls, stripes, are stuffing and sealed figure, giving cute forms. Before cooking, they give a "relax" 10 minutes, covering matter.

Mantles should not be prepared in water, like dumplings. They are prepared only for a couple.

In the east, a long time has long come up with a special unit - a nanitovarka. In the people, it is also called the mantle. If you do not have this dishes, weld the manta in a double boiler or a multicooker for a couple. Sometimes products in front of cooking are roasted to a ruddy crust or, on the contrary, boil first, then in hot fat, the appetizing "panties" is created. Many like baked manta in the oven. It is very tasty, but the basic principle of cooking is violated - steam.

Classic mantle recipe with meat

Traditional Asian mantle with meat is a recipe for a dish that is a bag of fresh dough with a stuffing of meat with a lot of onions and spices cooked for a pair.

Made in all rules are very tasty and juicy.

Recipe information

Cuisine: Asian
Dish type: second dishes
Method of cooking: for a couple
Portions: 4.
45 min.

Ingredients:

for dough:

flour - 2.75 tbsp.
vegetable oil - 1 tbsp.
salt - 1 tsp.

for filling:

beef - 300 g
onions - 300 g
zira - 1 pinch
salt to taste
coriander ground - 1 pinch
black Pepper Ground - 1 pinch
pepper red ground - 1 pinch.

Cooking step by step:

The recipe for mantle with meat is simple, and cooking is starting with the kneading test. Pour 1 glass into a deep cup warm water, add salt and vegetable oil.

Gradually add flour. For the preparation of a steep dough, a maximum of 3 glasses is spent wheat flour top grade. In this case, 2.75 glasses were used.

To knead everything to wrap in the food film and postpone 15-20 minutes. It is the dough for mantle - the recipe is classic, which is suitable for products with any stuffing. You can also add 1 egg. To do this, smash the egg and add water to the edges. And then add flour.

While the dough insists, you need to cook a filling. Onions cut into half rings, add a pinch of salt, pepper, coriander and zira. All the mass to melt hands. Onions should let juice

Beef cleanse from films and tendons. Cut into small cubes, further chop the knife, as in the photo. With a shortage of time, you can use a meat grinder with a nozzle for a large bubbling, but the real mince for mantle is piled by a knife.

Mix onions with meat, salt to taste. If meat without fat residences, add 2 tablespoons of softened butter in the filling.

Ready dough need to roll with a rolling pin. If you stick to the surface, you can slightly sprinkle with flour. Roll the dough on manta is needed quite thin, a few millimeters thick. If you can see the letters on a silicone mat, it means it is already quite thinly stretched. It is necessary to try so that the reservoir over the entire surface is the same thickness.

Cut the dough with a knife to the same squares with the parties 10 * 10 cm.

On each square lay out on one tablespoon of the filling.

The opposite ends of the square are connected in such a way that the envelope is turned out. You only need to connect the tips, the edges remain free.

Now manta with meat need to be lubricating with vegetable oil from all sides and put on a double boiler. The cooking bowl is also needed to lubricate with oil.

Mantants should be folded enough enough, but at the same time to ensure that they do not flatter and have not lost their shape.

When water in a double boiler or a multicooker boils, install the bowl with marts. Prepare a dish for a couple you need exactly 45 minutes. After the specified time, put the mantle on the plate and pour into melted butter.

Custard Dough Recipe for Mant

The custard dough wonderfully keeps even the liquid inside the product in the cooking process, it is possible to roll it very thin - it does not break.

That is, the minced manta can be at all any.

It will take:

2-2.5 Art. flour
1 tbsp. water
3 tbsp. l. vegetable oil
a pinch of salt.

How to cook

Boost water, satisfy, add butter.
Enter a glass of flour, mix.
Gradually add the remaining flour, kneading soft, elastic dough.
Wrap a bunker with a food film. Let it lie down in the refrigerator until you prepare mince.
It is appropriate to replace water with milk - the dough will turn out even more gentle. You can add an egg (1 pc. On the sheltered flour).

Options for steps

Do not forget: the dish has Asian roots, and the correct selection of spices when cooking the stuffs for it is also important as the basis itself. Choose the most fragrant: zira, mayoran, coriander, basil ... salt, pepper to facilitate the taste. But if you prepare, for example, manta with mushrooms, do not put a lot of spices and spices, mushrooms themselves have rich taste and fragrance.

Chopped meat

Mantans are favorable for any meat - mutton, pork, beef, bird, many like the assortment.

Maine minced meat very "loves" the more it is in filling, the juiches will turn out,some recipes are given proportions 1: 1.

The main spice in the minced meat is Zeira (Cumin).

In the Asian, Mediterranean, African and Latin American cuisine, she has long earned the title of Queen Spices.

Actually, it is a cumin, but a special, characteristic of a sharper, strong and pleasant aroma than the usual spice simply.

Lamb with Kurdyuk

If you are interested to know, for which this diet dish is so revered by residents of Central Asia, prepare manta in Uzbek. A classic preparation recipe assumes the use of lamb, onion, roasted fat and zira.

Do not replace fat Salom - it is not accepted in Asian cooking.

The fat lumps give the dish tenderness and juiciness, but know the measure: 1 kg of meat usually take 150 g of fat. You can add a piece to the minced meat directly when modeling products.

Potato

Mantles with meat and potatoes are tasty, satisted, and still - practical: potatoes wonderfully absorbs excessive moisture meat.

And about mantas with potatoes without meat escort, it is right to say: "Original, tasty, satisfying and economical."

The main components of this dish (potatoes and dough) - not at all reason to compare their dumplings, pies, or even.

Juicy, spicy stuffing in combination with a taste of a dough cooked for a couple, make this treat completely special.

On 2 pieces of potatoes, prepare 1 part of the bow. Conditionally, it will take 4 medium potatoes and 2 on the bulbs for the preparation of 20 mats. In crushed vegetables, add salt, spices to taste (do not forget about the zira), 100 g of the fatty component (to choose from: Kurdnyny or interior fat, melt bass or butter), mix well and cool.

Pumpkin

Mantans with a pumpkin are prepared in all regions of the endless Asia: among the vegetable fruits added to the meat fillings for mantle, it is the traditional and most common component. You can cook and lean mantas with a pumpkin, delicately forgetting that the "essence" of mantle is not a vegetarian.

Pumpkin Choose a ripe, sweet, clean it from the peel and seeds, little distortion, scoop. After a couple of minutes, press. Add chopped onion and melted oil, mix. On 1 kg of pumpkin pulp, you will need 150 g of butter and at least 200 g onions.

This option is good and the fact that until the spring, that is, a stocked gathering can always be prepared a tasty and inexpensive dish.

Cabbage

Cabbage stuffing is prepared by two basic ways. Cabbage can be simply pouring boiling water, leave half an hour, giving the leaves to swell, then cook mince. The second option is to knock the vegetable with the left.

A kilogram of cabbage will take at least two large bulbs. Cabbage is lumpy to lie down, then cut across the squares (0.5 cm). Also finely cut down onions. Space onions in vegetable oil (it should become transparent). On the bow, lay out the cabbage and extinguish, covering the lid, on the slow heat, while the cabbage does not let juice. Season with spices, mix. Press the excessive juice and cool down.

How to sculpt manta

Each experienced hostess has its own way how to slip mantas. Many prefer the traditional version described in the recipe above - roll out the dough, cut into squares, put mince in the middle, opposite to the protruding angles of the rolled test. Formed side corners should also be connected.

The effect of mantle roses.

You can make sure: make a finely rolled dough on the stripes (length - 40 cm, width - 7 cm).

Along, on the middle, retreating from the edges, put the stuffing, turn the strip in half and slightly pressed.

On the one hand, overcome the corner - it will be a middle of the future flower.

Tighten the product from it in a non-routine.

Its end to shove and turn down.

You can roll the pancake with a diameter of 10 cm, put into the center of the mince (1 tbsp. Spoon), raise the dough circle for the edges from the opposite sides, to connect, then connect the other stoney edges.

Another option is to be placed the edges of the cakes crosswise, giving the product a look of a pies with a pigtail.

Here is a great video with visual advice, how to sculpt manta beautifully:

But the easiest way to cook lazy manta. It will be enough to roll the dough, lay out all the mince, retreating from the edges, turn the product with a roll and put in the dishes for cooking. On portions, divide before serving to the table. Note that minced for such a product should not be too juicy.

How and how much cook

Most preferred dishes for the preparation of mantle at home - Mantician. This spacious container in which lattice pallets are placed in several tiers. They are laid out products. The bottom of the device is a steam generator. The nanovka is hermetically closed and the treat is prepared for a pair, which is served along the central tube that permeates the entire design.

In the steam generator, you can pour not only water. Delicious manta is prepared for a couple of broth saturated with spices. Gourmet poured tea and even wine into the steam generator.

The peculiarity of the manantovarka is that the steam is fed to all tiers at the same time, and, for example, in a steamar, a hot jet of a couple rises from the bottom.

It means that when the products in the lower tier of the steamer are ready, they are still damp on the top.

However, Mantans in the steamer are also tremendous and juicy

Many hostesses prefer to prepare manta in a slow cooker, exposing the "pair" regime - so manta is boosted the easiest.

The cooking time in the described units is approximately 40 minutes. Of course, it's easier and faster (about 15 minutes) to cook products, but this is force majeure, after all it is not dumplings. And before cooking mantle in a saucepan, be sure to put spices and spices in the boiling water.

Feed delicious

Move the treats with a melted butter, season with black pepper and decorate the scented greens.

Scroll through it traditionally: sour cream, sour milk, rustling, meat broth, or, throwing the dogma, - mayonnaise, mustard, gravy with horseradish.

Harmoniously combined with this dish, homemade tomato sauce, but the classic mantle sauce is still white, based on sour dairy products.

Connect, for example, sour cream with chopped garlic and greens, slightly subsidize.

The delightful taste and stunning flavor of properly cooked mantans will fully manifest themselves if you feed them with heat heat.

It is convenient to make a large batch of mantans and send it to storage in the freezer. Within 2-3 months you can treat households and guests excellent dishwhich will not differ in taste from freshly heated.

Mantans need not only to make it right, blind, cook and serve, but also it is! Carefully bite the edges, drink the fragrant broth, now add sauce and, biting, eat tastiness. It is believed that real mantans eat hands.

Useful video: manta on a vegetable pillow

It is not at all similar to the classic version of the preparation of mantle, but the dish is obtained very tasty:

In the Central Asian menu and kazakh cuisine Manta is always present. Prepare them from a fresh dough rolled out by a thin layer on which minced stuffing from finely chopped lamb, seasoned with a large number on Luka., spices and small cubes of bulk fat. Pumpkin pieces and fresh greens add to the mince.

How much time to prepare manta in a double boiler

Commissioning to the delicious Asian cuisine, it is important to know that manta is prepared only for a couple. The cooking time depends on the dishes - necessarily a pan with a tightly closing lid to save steam.

Mantans are prepared in a double boiler or a native 40-45 minutes. During this time, they should turn out not only tasty, but also very juicy. Therefore, note that the products are sealed tightly, otherwise the juice flows in the process of cooking. And this, in turn, will affect the taste of dishes.

Classic recipe

From the point of view of the composition, classic manta is meat minced lamb. It has a lot of reptile onions, a lot of roasted fat.

To cook the dough, you will need:

½ part of a glass of ordinary water;
1 large egg;
3 glasses of wheat flour (with a slide);
8 grams of salt.

For filling:

salo Barans - 100 g;
1 kg of pulp pulp;
7 onion heads of the onion;
to taste - ground quinam and pepper, crushed garlic and salt.

At cooking will have to spend at least 2 hours. Each portion contains 220 kcal.

Consider cooking mantle with lamb in the steamer step by step.

Step 1

To sift flour on the desktop, shape a hill from it, make a depression on top. Add a broken egg, water and salt into it. To knead the dough, put it on "rest", wrapped in a plastic bag.

Note: Well-mixed dough is extracted, so at easy pressing, within 30 seconds it may return to its original state.

Step 2.

The pulp and lamb fat is crushed manually or scrolling on a meat grinder through a large nozzle. Onions in mantam should be much, so 500 grams of vegetable are finely bruised and added to meat. To taste add quinam ground, garlic crushed, pepper black and salt.

Note: in classic minced For mantans, pumpkin, crushed or rubbed on the grater, is added.

Step 3.

From the test to roll out the harness, cut it into pieces (2x3 cm), and from them to roll the pellets. Note: The perfect cake size in diameter is 10 cm, a thickness of 1 mm, but such a dough is easily rushing during cooking, so when the roller makes the dough in the center in the thickness than its edges.

Step 4.

On the dough circles put on the tablespoon finished minceda. To form a round product or make a bag, in shape resembling chinki. Moisten the bottom of the product in oil vegetable and decompose on the plates of the double boiler, so that the mantles of each other do not touch each other.

Step 5.

Tightly close the pairing lid. Prepare manta half an hour. After filing on the table, it is possible to taste soy sauce, sour cream and greens.

Asian mantle with meat and pumpkin filling in a double boiler

The most popular Central Asian dish is manta. Prepare them from meat filling and dough. But except chopped meat And Luka, manta necessarily put a crushed pumpkin.

Requires:

sifted flour - 3 glasses;
1 large egg;
water is half a glass;
lamb (flesh) - 700 g;
beef without bones - 300 g;
salo Barans (Kurdyuchnoy) - 100 g;
purified bulbs - 400 g;
pumpkin flesh - 0.5 kg;
to taste to deliver salt;
add pepper to taste.

The dish can be prepared in 1 hour and 30 minutes. Calorie - 140 kcal per 100 grams of finished product.

How to prepare asian mantle with meat and pumpkin in a double boiler:

The dough is kneaded as on dumplings. Pour flour on the work surface, in the middle of the flour slide make a deepening. To break the egg, stir neatly with flour. Next, in the same deepening slowly pour water and knead the dough. Then with hands on the work surface, sprinkled to the flour to change the dough. Share from it the ball, wrap in a film or package, leave "rest" on the table. After half an hour, you can proceed to the modeling;
For filling, all ingredients are crushed manually:

beef and lamb on small pieces;
pumpkin cleaned from the peel, remove seeds, fibers, chiselly finely;
from the bow remove the husk, cut into small cubes;
salo Kurdyuchnoye or interior is crushed into pieces of which corresponds to the size of the beans;
all the above products are combined and mixed well;

Cut the dough into pieces from which to roll the "sausages" with a diameter, about three centimeters. Put the "sausages" to the surface of the table, sprinkled with flour, cut into equal parts. From each piece to shape the ball, then slightly pick it up and roll out the rolling pin in the pellet;
On the prepared circle from the test lay out mince (one tablespoon);
Shape manta:

large and index fingers raise the dough from the edges to the center and take both edges;
it turned out a rectangle with open ends, which must be removed, so that the configuration of the product resembles the letter "H", elongated horizontally;
mantans should turn out round shape, so the "legs" letters must be accurately tightened to each other and loose;

For the preparation of the Asian dish, any steamer (ordinary or electric) is suitable;
Butter lubricate the plating sheets, fill the pan with water, wait until boats and install sheets with mantas in it. Cook 40 minutes;
Before serving to the table to the plate, laying cubes of butter and gently decompose mantle. You can proceed differently: a piece of oil to lubricate each product from above.

Let's figure out how to cook manta, if there is not at hand a double boiler and nanovarka. If there is no double boiler, you can easily do it yourself. It is not very difficult. The most common option is to make a steamer from a conventional pan with a dense lid, a colander or a suitable sieve that easily inserted into it.

The second way is to cover the pan with a dense material, so that it resulted a little under the items, but did not take it to the water. The material is fixed on the side of the chosen pan, decompose the mantle, cover with a lid. If the lid is not very dense, it can be tied on top, for example, a towel.

And finally, the third option. In a large capacity (saucepan) with water to put a smaller container, in which put mantle for cooking. Close the lid and add water if necessary, if it has flown out.

With which you can file a dish on the table

Mantans - a dish of the Central Asian cuisine, so it is traditionally served with a fered sour milkwhich reminds of the consistency of yogurt, but has the name Katuk.

The dish is obtained unusually tasty when it is poured with a saturated broth, which is seasoned with pepper and crushed greens.

Rods partially or completely can be replaced by sour cream or butter, and instead of broth take soy or sharp tomato sauce. This dish is often served vegetable salad from tomatoes, sweet pepper and garlic.

Subtleties of preparation

What you need to take into account when cooking:

In order for the dish to be delicious, insufficiently observe the ratio in the minced meat, onions and spices, it is equally important to prepare a good dough. What is interesting, dough in classic version It is done without an egg, and in some cases a yeast is mixed;
If you cook yeast dough, then mantans in a double boiler will turn out more and more;
The dough without an egg: oil is added in flour vegetable, slightly salt, then slowly poured ice water and knead the dough. When it turns out a soft homogeneous com, it is put under a napkin for "rest." After that, they wash again and leave another half an hour alone. If the dough easily flies from the hands, it means that it is ready for use;
Meat and onions are cut by hand, and not grinding blender or in a meat grinder;
The product is made completely closed or leave a small hole on top;
In the stuffing there should be a lot of repusted onions, launching manually;
In order for the dough on the mantam, they should be, they should be covered with a damp cloth.

Mantans - the dish is very juicy and tasty. By the way, real connoisseurs and lovers eat manta only with their hands.

About secrets and features of cooking loved ones in our areas of dumplings and dumplings you probably know a lot. But the story about their Asian version we can surprise you. Manta is genuine, very tasty dishworthy of him to know and love not only in the East. They are accepted in a family circle during home dinners.

It is believed that in Central Asia manta fell out of China, where they are called Baratzy, or "wrapped". Externally and to taste, they cause associations with dumplings, but are different from them a variety of stuffs, the method of cooking, the amount of filling and sizes. Inside is not twisted, but chopped minced meat with onion.

Traditional manta is prepared on the basis of a hurt dough. However, confusing via the Internet, you can find a lush, yeast version. You can start our "wrappers" by all than your soul wishes, the main thing is not to regret greens and seasonings.

The hosts were adorganized to turn vegetable, curd, as well as meat semi-finished products, unites which under the general title only the characteristic method of cooking. It implies cooking exclusively to a couple. For these purposes, even a special electrical household appliance, called a nanovarka, is invented. But without it, it is quite realistic to cope with the task using a double boiler or a multicooker.

Ideal dough on manta

The most appropriate dough for making mantans will surely remind you of traditional dumplings. It will differ, except that the duration and thoroughness of mixing.

Required ingredients:

0.9-1 kg of flour;
2 non-cool eggs;
2 tbsp. water;
50 g salts.

Stages of preparation perfect dough For tasty mantle:

In a bulk bowl, we pour 1.5 tbsp. Warm, but not hot water, we introduce salt and eggs. Mix the wedge or fork until the salt is dissolved without a residue.
Separately sifting the flour enriching it with oxygen, which will improve the taste features of finished mantle.
In the center of the flour slide, we make a slight deepening, we pour egg mix into it.
We begin to wash the dough, in the process add the remaining half of the warm water. We continue to mix so far as the result will not get a very thick dough, which made all the flour.
We shift the dough to clean, piled up the table, continue to be taken by hand, coming it from all sides. This process is considered the most time consuming and takes at least a quarter of an hour. Only so you will achieve the required smoothness and density.
Of the finished test, we form a ball, wrap it in the package and give it to the proof of at least 40-50 minutes.
When the specified time passes and the dough is thoroughly relaxing, we divide it on 4-6 parts, each of them roll into a thin sausage and cut into the same pieces. By the way, the real pro does not use a knife for these purposes, but tear the dough on the portion pieces manually.

How to sculpt manta - video

The perfect dough for mantle is obtained very smooth and elastic. It is from these two indicators that how much your creation will be good to keep the filling and meat juice.

The pieces of dough are rolled into the long strip, then cutting into squares, or small portion pieces are exposed, as in the video just below. Each of them lay chopped minced bow, greens and spices.

After which the edges of the blanks are blind. There are quite a lot of ways to comprise them, for mastering some of them need long workouts. One of the simplest mantle modeling options is shown below.

How to cook manta with meat to a couple - a step-by-step recipe for classic mantle

The popularity of steam dishes is justified by their undoubted benefit For the body, naturalness and ease of incarnation. The recipe for traditional Asian mantle on a couple is quite easy in incarnation, we recommend trying it for family dinner on a weekend.

Required ingredients:

0.3 kg of lamb (if it is not available, replacing it with fatty pork or veal);
50 g sala;
8 on bulbs;
1 egg;
1 tbsp. flour;
100 ml of water;
1 tsp. salts;
red, black pepper, zira.

Stages of cooking classic mantle with meat:

So finely, as far as your Snorzka allows you, cut meat and fat. And we try to make pieces about the same size.
The purified onions is also shining as small as possible.
Mixing stuffing ingredients, season them with spices. The amount of fragrant spices varies on the basis of the tastes of their households.
The dough is preparing according to the above recipe. Naturally, there is a place for experiments, but since we are talking about the reference version of mantans, we offer to stay on a classic fresh test. Do not forget about the need for long and thorough mixing.
Finished dough laying for proofing at least half an hour.
We cut the dough layer into several parts convenient for rolling, and each of them, having previously rolling into sausages, cut into small portion pieces of about the same size.
Rolling pieces into thin cakes, we get the perfect workpiece that remains only to fill the minced meat.
The fillings on each of the pisels are placed around the tablespoon.
Floray the edges of each of the billets.
All described manipulations repeat with each of the pellets.
The resulting products are laid out in the bowl of nanovarka or steamer installed above the boiling water. To prevent the test of the test and pouring the appetizing meat juice, the bottom of the bowl must be lubricated with fat either to eliminate the food film, in the surface of which many small holes have been done.

Manta with pumpkin - photo recipe

Manta - very tasty and appetizing dishAccording to its taste characteristics, something resembling no less beloved by many dumplings, only differing in the method of cooking, shape and filling.

Mantles are preparing exclusively for a pair in a manantovark designed specifically for this or in a double boiler. Properly cooked manta in independence from the form always have a thin dough and juicy stuffing Inside.

As for the form itself, it may be the most diverse as the filling. Some prepare mantle made of chopped meat, other minced meat with the addition of various vegetables. Photo recipe offers to use pumpkin flesh or zucchini, which gives meat stuffing even greater juiciness and tenderness.

Ingredients:

1 kg of minced pork and beef;
250 g pumpkin pulp;
700 g of wheat flour;
500 ml of water;
2 eggs;
1 turn onion head;
salt;
ground black pepper.

Cooking:

In the bowl of smash eggs and pour out 1 tablespoon of salt without a slide. Thoroughly beat.

2. Add 2 glasses (400 ml) of cool water and mix.

4. Put the dough to roll up (flourged) and knead well. It should be elastic and not stick to hand.

5. Finished dough for mantans put in a cellophane bag and leave for 30 minutes.

6. While the dough "rests" it is necessary to prepare meat stuffing for mantle. Farm Pour Polish water (100 ml), add a pumpkin or zucchini, crushed onion, salt and black pepper to taste.

7. Everyone is pretty mixed. The stuffing of pumpkin-meat minced merts is ready.

8. After 30 minutes, you can begin to sculpt manta. From the test, cut off a piece and with the help of a roller roll out a sheet of 3-4 mm thick from it.

9. The sheet is cut into approximately the same squares.

10. Each square lay out Pumpkin meat filling.

11. The ends of the square to connect together, then tightly fuel the resulting holes and connect the corners.

12. In the same sequence to make manta from the remaining dough.

13. Bowls of the double boat or nanovarka to smear with butter and put the manta there.

14. Manty cook for 45 minutes. Ready, certainly hot manta to file a table with sour cream or some other beloved sauce to taste.

Homemade manta with potatoes

The filling of mantle may be the most diverse, not necessarily pure meat or with the addition of vegetables. The next recipe offers to abandon meat at all and use only potatoes for filling.

Required ingredients:

0.5 kg of flour;
1 egg;
1 tbsp. water;
1 +1.5 C.L. salts (for dough and minced meat);
1 kg of potatoes;
0.7 kg of the reptile bow;
0.2 kg of cream oil;
pepper, Zira.

Stages of cooking appetizing potato mantle:

Cook the dough on the scheme already described above. Thoroughly wash it manually at the beginning in the bowl, and then on the desktop. When it reaches the necessary elasticity and elasticity, we leave for 30-50 minutes to the proof.
At this time we are making the minced meat. Purified onion bubbling as much as possible.
My potatoes, clean, cut the finest straw, send it to the bow.
Solim and season with spices vegetables, mix them thoroughly.
Taruses of the steamer lubricate with fat or coated with a food film, having traveled in it pre-small, but frequent holes.
Roll over the dough with a thin layer, no more than 1 mm thick, cut it into portion squares, with the sides of about 10 cm. In each we put on a tablespoon of vegetable filling and on a piece of oil.
The edges of the billets are blinding the converter, and then we connect pairwise.
We lay out products into a double boiler bowl or a special saucepan-cook.
In the lower capacity, pour boiling water by filling it with more than half.
Approximate cooking time - about 40 minutes. Ready dish laid out on a flat plate. An excellent addition to it will serve a vegetable salad. The sauce uses home sour cream or butter.

Manta in a slow cooker or in a double boiler

If there is no nanovark in the house or there is simply no desire to master the wisdom of working with it, more universal kitchen units are used.

Steamer-multicark. Stretch cooking mantle, first we are convinced that a special plastic stand for cooking for a couple in place. Lubricate it with fat or oil before laying out the blanks, and in a deep metal bowl pour water. Mode "Cooking for a pair" exhibit for 40-50 minutes. If according to the result it turns out that the predetermined time is missing, add a few more minutes.
Double boiler. The main advantage of using this household appliance for the preparation of mantans is in its volume. If no more than 6-8 pieces are placed in a multicooker in one occasion, then it is much more. The surface of the steamer bowls should also be lubricated with oil. The bottom cup is filled with water and prepare approximately 45 minutes.

In both described options, the end result may seem a little fresh. In order to eliminate this disadvantage, we sprinkle the harvesting of salt.

How to cook manta - if there is no mantle

If the instruments described in the access zone are absent, you can do and shrivel means. But for this, follow our recommendations.

Pan. You should not like mantle by dumplings and just throw them in boiling water. The dough is too thin and with a large volume of boiling fluid it simply burst. Therefore, you should bring water to a boil, remove the saucepan from the fire, after which it is possible to put manta in it, keeping each of them in a pair of seconds in boiling water in a free state, otherwise they stick. After that, we return the saucepan on the furnace, we reduce the flame to a minimum, cover the lid and cook until half an hour. The result will be very similar to steam processing.
Pan. This method for those who are not afraid to risk, but if successful, the result will conquer you with its wonderful taste. We take a frying pan with high sides, pour water into it about 1 cm, add approximately 20 ml of sunflower oil, bring to a boil and spread to the bottom of manta. Cooking should last about 40 minutes if the fluid will pour, it is necessary to pour it gently. From time to time, raise the products with a spatula, otherwise they stick to the bottom and start burning.
On colander. The result of this culinary experiment will be practically not distinguishable from the double boiler. For its implementation, we pour water into a pan, bring to a boil, we put a colander, lubricated with oil, and lay it from semi-finished products. The duration of cooking is at least 30 minutes. By the same way, you can prepare delicious steam dumplings, dumplings and chinki.

To the dough it does not rush, use the mixture of flour first and second grade.
Water should be when preparing the test two times less than flour.
1 kg of flour will take at least 2 eggs.
After the dough is smelted, it needs time for rest (hour or even a little more).
Rolled cakes for mantle must have a thickness of no more than 1 mm.
Before sending the workpiece into a nanitomar or a double boiler, plunge each in sunflower oil. Then your manta will not stick, but will remain integer.
The form of semi-finished products can be different, each nation has its own (round, square, triangular).
Stuffing for mantans do not scroll on the meat grinder, and crushed with a knife.
The traditional stuffing is meat, and for her preparation, it is customary to combine several types of meat (pork, lamb, veal).
To make the result more juicy and fragrant, add fat to filling.
Luke proportion to meat - 1: 2. This product also adds a juiciness.
Often in Asia, pieces of vegetables and potatoes add to meat, they absorb excess juice and do not give a dough to break.
Singing meat with a pumpkin, you will get a very peculiar taste combination.
Do not save on spices, they should be in the manta with an excess.

cooking for a couple
35-45 minutes

To prepare mats without the use of a special device, which is called a nanovarka or. would need normal saucepan With a wide bottom and metal colander with the corresponding diameter. Coland to smear the creamy oil. Pour a little cold water into the pan and install the colander (water should not cover the last). Make carefully manta so that in the cooking process they did not blind. Keep in mind that they will slightly increase in size. If frozen manta is used, they should not be deficked, otherwise they are glasses. In this case, it is enough to increase the cooking time for five minutes. Cook strictly with a closed lid, because This method creates the effect of steam cooking. After boiling water, and this will happen very quickly, reduce the fire to a minimum and continue to cook. Follow the evaporation of water and periodically pour it.

How to check the readiness of mantle?

Readiness is checked very simple. Open the cover of the pan and carefully finger to take the dough. If it sticks or the structure is still too loose cooking time should be increased. Mantans are considered ready when the dough does not stick and it becomes elastic to the touch.

Uzbek dish manta are loved and revered in Russian cuisine. Fragrant, juicy and unusually delicious manta Especially good immediately after cooking. Attractive.

How much time cook manta video recipe - step by step

Below you meet step-by-step video A recipe that will help you when cooking.

Looking at the advice how much time to cook manta you can easily prepare this dish at home, having all the necessary ingredients.

Today we will look at how to cook manta in a manantovarka, a saucepan, a slow cooker, and how much cooking mantle for a couple.

Manta appearance resemble chinkali or dumplings. But in this product, the meat of lamb is traditionally accepted. Many hostesses use other types of meat, and dishes prepared by the standard way are rare. But even if manta is cooked differently, they can still be juicy, fragrant and pleasant to taste.

Cook this dish at home is easy. You can use a special device - a nancing. If there is no one in your kitchen, a multicooker is suitable, a steaming or a common saucepan. The main thing is that the product does not boil in the process, and retained all taste.

We need:

For dough:

Flour - 3-4 cups;
cold water - 200 milliliters;
salt - 1 teaspoon.

Farm Pig-beef - Polkilogram;
cold water - 100 milliliters;
butter is a small piece (approximately 30 grams);
bulb - 2 pieces;
salt, ground pepper.

How to cook manta classic

To begin with, consider the most difficult option - cooking household products from scratch, as well as a cooking process in a native and a double boiler.

To begin with, prepare all products. Farsh can be purchased or done alone: \u200b\u200bwith pieces of meat remove films, particles of fat and bodies, grind on the meat grinder.

First of all prepare the dough. In the deep container, we pour 2 cups of flour, add cold water and salt. We start kneading.

In the process of kneading, we gradually add flour to the dough it turned out steep. We make a kolobok as in the photo and wrap in the food film. We leave for half an hour.

Onions clean and very finely shining. In the stuffing add spices, onions, water and smear well.

The mince must turn out to be homogeneous consistency.

Dough division into 4 parts. From each part there should be "sausage", which we cut into pieces, approximately 3 centimeters. Each piece of rolling rolling pin, so that it turned out a circle with a diameter of 9 sorts. To the center put a tablespoon of minced meat and a small piece of oil.

We begin to defend the edges of the product as in the photo.

Connect the edges from other sides. See photo.

Complete the modeling. It turns out beautiful manta.

Lubricate the pair of steamers with fat. Not too close to each other lay out manta.

Since the formation of a couple, we prepare manta for 30 minutes.

Classic manta are ready, you can apply them with fresh chopped greens, melted creamy oil, sour cream or beloved sauce.

How to cook mantle in a saucepan

We have to:

Water;
manta;
spice;
salt.

How to cook manta in a saucepan step

If there is no special device at hand, a saucepan is suitable with a wide bottom. The procedure is as follows:

Fill water - no less than half of the total capacity. Put on a large fire, wait for boiling.
Add salts, spices. Carefully lay manta one by one.
To avoid sticking, periodically interfere with a wooden spoon dish. When water boils again, reduce the fire.
After completion of the cooking (12-15 minutes), it remains to pull out the dish, put on a plate. You can serve.

How to cook mantle in a slow cooker

If you use a multicooker, the process is:

Pour water into the bottom bowl.
Take a steamer stand, lay a manta one by one. The distance between them should be at least 1 cm. Lay out one layer.
Start "Cooking for a pair." Cooking time is about 40 minutes, as a multicooker needs to warm up.

How to cook manta in a double boiler

In the steamer, the procedure is similar. If there is no specialized device, Babushkin will suit the way. Enough on a saucepan with boiling water from above to put the usual metal colander. So, it turns out homemade steamer.

Pour water into the appropriate barark bowl.
In stand laying mantas so that they do not touch each other.
Turn on the steamer, the cooking time will be approximately 40 minutes.

How to cook manta in a naked man

Traditionally, there is a special device for such a dish - nantedovarka. It is a double saucepan. The lower section is designed to pour water, the product is laid out and covered with a lid. If you were lucky enough to become the owner of a nastrochard, the process of cooking in it is such:

Fill the liter of water. From above, on the smeared tier smeared, put mantas. Watch that they do not touch each other.
Install the big fire. Wait until the dish boils.
Dog fire so that boiling is continued, and the hot steam has been released as much as possible. Mantovarka cooking time is 35-40 minutes.

The finished product can be served with sour cream, butter, greens.

How to cook frozen mantle

Frozen mantans are preparing exactly as well as fresh products.
To begin with, select what you will cook manta - in a saucepan, a slow cooker, a nanovarka, a steamer.
All cooking options are described in more detail above.
The cooking time frozen mantans increases for 5. That is, if you cook in a saucepan, cooking time will be 20 minutes, in a double boiler - 40 minutes.

How much cooking manta

Time depends on the method of cooking and product status. Mantans can be home or frozen. Depending on these indicators, you need to choose time.

How much cook manta in a naked man

How much cook mantle in a saucepan

If there is no special device at hand, a saucepan is suitable with a wide bottom. The cooking process differs from the cooking of dumplings. In boiling water, we lower the manta one by one if the saucepan is wide, you can lay out several, but to watch, so that the mantans do not stick. Cooking time - 12-15 minutes.

How much cook manta in a double boiler

In the steamer cooking time flour products will be about 40 minutes, as the steamer need to warm up. Note that cooking time in a saucepan is significantly less.

How much cook manta in a slow cooker

Multicooker we turn into a double boiler. That is, we use a special stand. In the bottom bowl, we fill the water, put the mantas in the stand so that they do not touch one to one. Cooking time - 40 minutes.

How much frozen mantle cook

Frozen mantans are preparing exactly as well as fresh products. To begin with, select what you will cook manta - in a saucepan, a slow cooker, a nanovarka, a steamer. The cooking time frozen mantans increases for 5 minutes.